Take half cup of raw-rice and yellow moong dal to a pan.Clean twice with water.Add 6 cups of water to the pan.Cover it and cook for a boil.In the meanwhile, chop ginger and coriander leaves.Remove the lid. Cook till the rice cooks (when you press a grain it should cut into two pieces).Add approximately 1 ½ tsp of salt.Cook till it becomes bit thick.Add chopped coriander leaves. Stir well. Turn off the heat.Heat 4 tblsn of oil in a pan. Stir fry Black pepper seeds, chopped ginger, cumin seeds, black pepper powder and curry leaves.Add a tsp of ghee to the pongal. Mix well.Transfer the seasoning to the pongal. Mix well.

Serve hot with dalia chutney or with tamarind chutney (it is made especially for pongal … soon will post tamarind chutney too).

Note:

As the pongal cools down it becomes thick. So cook till it is bit liquid consistency.

About Me

Hi, I was born and brought up in Vijayawada, AP, India. I got married on 21st of January,2007. After marriage within 2 months I came to US. So, started cooking after coming to US. Every recipe is new to me. Some I used to call my Mom and ask, some my Husband tells, some from my friends and some from net. I would like to share all the recipes with you which I learnt.